"Ginataang Halo-halo" is my quick reply.
Ginataang halo-halo is a popular Filipino treat or snack that is made of mixed fruits, rice balls, tapioca pearls cooked in sweet coconut milk and cream.
Growing up in my hometown, Tuguegarao, I really didn't care for ginataan. However today, the smell of ginataan brings me back to those afternoons where we were forced to take naps and as soon as we wake up the smell of freshly cooked ginataan greets us.
For today's segment the recipe that I'm going to share is from my good friend and Kababayan from Cagayan Julie Vandamme. She shared with me the secret and tricks on how to make the creamiest ginataan ever. Salamat Julie!
For the ingredients I made use of ingredients that are readily available in my local market:
2 pcs plantain cut into cubes
2 pcs sweet yam cut into cubes
1 can jackfruit preserve
1 pack of taro tapioca pearls (available at Asian markets)
1 1/2 c glutinous rice
3/4 c rice
1 can coconut cream (leave some for later use)
1 can coconut milk
1 c fresh milk
1/2 c heavy cream
1/2 cup sugar
First step is to make the bilo-bilo or rice balls by adding water into the flour. Pour the water little by little to achieve a dough-like texture.
Grab a handful of the dough and and roll it, making small marble sized balls.
Simmer the coconut cream and coconut milk together. When it starts to simmer add the sweet yam and plantain. (Note: if you are using saba cook the sweet yam first for five minutes before adding saba. But if you are using plantain, you could add it at the same time as the sweet yam). Let it cook for 5 minutes
Add the rice balls. Cook for another five minutes. Now add the tapioca pearls and the jackfruit. Sweeten with sugar, and adjust according to your liking.
Now add the fresh milk and the heavy cream. Remove from heat.
You could serve it hot or cold, but for this cold winter weather, hot is the way to go.
Remember a bowl of ginataan is so comforting, it could cure your winter blues away.
Watch this segment on my SKIP TO MALOU, Inspired Filipino Cooking Channel:
Thank you Julie and Izzy for this segment!